Beefy Mushroom Stuffed Peppers

Name: Beefy Mushroom Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 pound ground beef; 1 cup mushrooms, diced; 1 cup cooked rice; 1 small onion, diced; 2 cloves garlic, minced; 1 can diced tomatoes (14.5 oz); 1 teaspoon Italian seasoning; Salt and pepper to taste; 1 cup shredded cheddar cheese

Highlighted under: Hearty Home Cooking

I love making Beefy Mushroom Stuffed Peppers because they’re a hearty meal that's packed with flavor and nutrition. The combination of juicy ground beef, earthy mushrooms, and vibrant bell peppers creates a delightful harmony. Not only do they look appealing on the plate, but they also provide a satisfying balance of protein and veggies. This recipe is perfect for family dinners or meal prep, as they reheat well and can be customized with different fillings based on your tastes. Let’s dive into this delicious dish!

Created by

Andrea

Last updated on 2026-02-01T15:38:28.214Z

When I first made these Beefy Mushroom Stuffed Peppers, I was blown away by how much flavor could fit into such a simple dish. Using a mix of ground beef and mushrooms adds a delicious umami kick that elevates the meal. I remember the first time I served them; my family couldn't get enough!

I also learned that cooking the filling beforehand is key to a great stuffed pepper. It allows all those flavors to meld together and ensures that every bite is packed with deliciousness. Don't skip that step—trust me!

Reasons You'll Love These Peppers
A robust flavor profile that will impress anyone at your dinner table
A great way to sneak extra veggies into your diet
Customizable with your favorite ingredients for endless variations

Selecting Your Peppers

Choosing the right bell peppers greatly influences the final presentation and flavor of your dish. Opt for large, firm peppers that can stand upright and hold the filling without collapsing. Any color will work, but I personally enjoy the sweetness of red or yellow bell peppers, which complement the savory filling beautifully. Keep an eye out for shiny skin, indicating freshness, and avoid any that show signs of wrinkling or blemishes.

For those seeking to enhance the nutritional profile of their meal, consider using poblano peppers as a substitute. They add a mild heat that pairs excellently with the beef and mushroom mixture. Personally, I love how the smokiness of poblanos transforms the dish without overpowering it.

Customizing the Filling

The filling for these stuffed peppers is highly customizable. If you're not a fan of mushrooms, you can swap them out for other vegetables like zucchini or spinach. I often add diced carrots for a touch of sweetness and crunch. Just ensure that any substitutions are diced small for even cooking and easier stuffing.

If you're looking to make this recipe more diet-friendly, ground turkey or chicken work well as a leaner alternative to beef. Just be mindful that these meats can dry out more quickly, so keep an eye on the cooking times when browning the meat.

Ingredients

For the Stuffed Peppers

4 large bell peppers (any color)
1 pound ground beef
1 cup mushrooms, diced
1 cup cooked rice
1 small onion, diced
2 cloves garlic, minced
1 can diced tomatoes (14.5 oz)
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup shredded cheddar cheese

Instructions

Prepare the Peppers

Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Place the peppers upright in a baking dish.

Cook the Filling

In a skillet, sauté the onions and garlic over medium heat until they are translucent. Add the ground beef and cook until browned. Stir in the mushrooms, diced tomatoes, cooked rice, Italian seasoning, salt, and pepper. Mix well and let it simmer for about 5 minutes.

Stuff the Peppers

Fill each bell pepper with the beef and mushroom mixture. Top each stuffed pepper with shredded cheddar cheese.

Bake

Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.

Serve and Enjoy

Remove the stuffed peppers from the oven and let them cool slightly before serving. Enjoy your delicious Beefy Mushroom Stuffed Peppers!

Pro Tips

For a healthier version, you can substitute ground turkey or chicken for the beef. Experiment with different types of cheese or add some spices for an extra kick!

Storage and Reheating

Beefy Mushroom Stuffed Peppers can be made ahead of time and stored for later use. After baking, allow them to cool completely, then wrap them individually in plastic wrap or foil and place them in an airtight container. They will stay fresh in the refrigerator for up to three days, or can be frozen for up to three months. Just remember to label your containers with the date for easy tracking.

When you're ready to enjoy your stuffed peppers again, reheating is straightforward. If frozen, let them thaw in the fridge overnight. For quick reheating, place them in a microwave-safe dish and cover them loosely with a damp paper towel. Heat on medium power for 2-3 minutes or until heated through. If you prefer a crispy top, reheat them in the oven at 350°F (175°C) for about 15-20 minutes.

Serving Suggestions

To round out your meal, consider pairing your stuffed peppers with a fresh side salad or some garlic bread. A simple dressing of olive oil, balsamic vinegar, salt, and pepper complements the stuffed peppers beautifully and adds a refreshing contrast to the hearty filling.

For a fun twist, serve the stuffed peppers over a bed of quinoa or couscous instead of rice. This will not only enhance the dish's texture but also add a nutty flavor that pairs well with the ingredients. Plus, it’s an excellent way to mix up your meal prep routine!

Questions About Recipes

→ Can I prepare these stuffed peppers ahead of time?

Yes, you can prepare the filling and stuff the peppers a day in advance. Just cover and refrigerate until you're ready to bake them.

→ What can I use instead of ground beef?

You can use ground turkey, chicken, or even quinoa for a vegetarian option.

→ Can I freeze the stuffed peppers?

Absolutely! You can freeze the stuffed peppers before or after baking. Just ensure they are wrapped properly to avoid freezer burn.

→ How do I know when the peppers are done?

The peppers should be tender, and the cheese should be melted and slightly browned. You can also use a fork to check if they are soft enough.